Food and Recipes Veggies Potatoes Sweet Potato Quick "Baked" Sweet Potatoes Be the first to rate & review! Top sweet potatoes with savory fillings for fast and wholesome meals. By Liv Dansky Liv Dansky Liv is a recipe tester and developer with three years of experience working in the Dotdash Meredith Food Studios. Southern Living's editorial guidelines Published on February 22, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell Active Time: 5 mins Total Time: 20 mins Servings: 4 Thanks to the microwave, sweet potatoes cook fast while staying perfectly tender. Plus, when you cover the sweet potatoes with plastic wrap while microwaving them, you’re building up steam in the bowl which in turn helps cook the potatoes more quickly than you could ever cook them in an oven. Three different savory fillings allow you to choose your own adventure (recipe below). For a barbecue-inspired meal, our pulled pork variation pairs tender pulled pork with a crunchy slaw for a nice contrast to the tender sweet potato. The chipotle chicken filling is a lightened up version of a loaded potato with rotisserie chicken for ease, Greek yogurt instead of sour cream for a slightly healthier update, and chopped chipotle chiles in adobo for some heat. Our beans-and-greens stuffing is a riff on a classic Southern combo. Stuffed with bacon, beans, collard greens, and vinegar, this variation has everything. It’s acidic, salty, a little smoky, and deeply savory. The key is cooking the collards in the bacon fat as the bacon grease adds so much flavor to the dish, while the vinegar lifts and brightens everything. Ingredients 4 (6 oz. each) sweet potatoes, scrubbed Directions Prick sweet potatoes all over with a fork, and place in a microwavable dish. Cover with plastic wrap or a microwavable plate, and microwave on HIGH for 5 minutes. Uncover and turn sweet potatoes over; cover again with plastic wrap or a microwavable plate, and microwave on HIGH until tender, about 5 minutes. Remove and let stand 5 minutes. Barbecue Pork- and Slaw-Stuffed Sweet Potatoes Toss 12 oz. pulled pork with 1/2 cup barbecue sauce; top potatoes. Broil until crispy, 3 minutes. Combine 1 Tbsp. each olive oil and apple cider vinegar, 1 1/2 tsp. each Dijon mustard and honey, and 1/2 tsp. salt in a bowl. Add 3/4 cup shredded cabbage, 1/4 cup thinly sliced red onion, and chopped chives; toss to coat. Top potatoes with slaw. Active 20 min. - Total 25 min. Cheesy Chipotle Chicken-Stuffed Sweet Potatoes Combine 2 cups shredded cooked chicken, 1 chopped canned chipotle chile, 1 tsp. kosher salt, 1/2 tsp. black pepper, 3/4 cup shredded Cheddar cheese, and 1/4 cup whole-milk yogurt; divide among potatoes. Top with 1/4 cup more cheese. Broil 3 minutes. Top with 1/4 cup more yogurt, 1/4 cup salsa, and chopped cilantro. Active 20 min. - Total 30 min. Beans- and Greens-Stuffed Sweet Potatoes Cook 3/4 cup chopped yellow onion in 1 Tbsp. olive oil in a pan over medium heat 5 minutes. Add 6 cups chopped collard greens, 1 cup no-salt-added canned white beans, 1/2 cup chicken stock, 1 tsp. salt, and 1/4 tsp. crushed red pepper. Cook 12 minutes. Add 1 Tbsp. red wine vinegar. Top potatoes; garnish with 1/4 cup bacon. Active 20 min. - Total 30 min. Rate It Print